Leek, bacon and brie pies

Who doesn’t like a good homemade pie? I like to bake my pastry blind for a crisp base, then add the flaky light puff on top. Sprinkle on the poppy seeds for a finishing touch.

Base pastry

1 ½ cups	Plain flour (Main)
½ tsp	Poppy seeds
80 g	Butter
1	Egg
2 Tbsp	Cold water

Filling

20 g	Butter
1 clove	Garlic, crushed
1 large	Leek, chopped into 1cm pieces (Main)
4 slices	Bacon, chopped (Main)
1 cup	Kumara, grated
2 Tbsp	Flour
1 cup	Milk
1 serving	Salt and pepper, to taste
6 wedges	Brie (Main)

Top

1 sheet	Puff pastry (Main)
1 wedge	Egg yolk, whisked with 2 tsp water
½ tsp	Poppy seeds

Directions

1. Preheat the oven to 180C.
2. For the base, blitz together the flour,poppy seeds, butter, egg and water toform the dough. Roll on a lightly flouredbench and cut rounds to fit 6 x 8cmmuffin tins. Line with a little paper anduncooked rice and bake blind for 15minutes.
3. To make the filling, melt the butter in afrying pan. Add the garlic, leek, bacon andkūmara cooking for 5-8 minutes to soften.Stir through the flour for2 minutes.
4. Pour in the milk and cook until thesauce thickens. Season with salt andpepper. Allow the mixture to cool.
5. Place the filling into the empty casespressing a wedge of brie into each one.Cut 6 tops from the puff pastry and seal tothe bases with a little water on the edges.
6. Brush the tops with a little egg washand sprinkle with poppy seeds. Bake for20 minutes until puffed and golden.

See more of Angela's leeky recipes

• Leek, mushroom and chicken fricassee
• Slow-cooked lamb shoulder on a bed of leek